Recipe by rakishchick
I halved the Lemony Garbanzo Cake recipe from "The Brilliant Bean" by Sally and Martin Stone and tweaked it a little. Then I baked it in 2 mini springform pans in my toaster oven at 350 degrees for 35 minutes. It's dense and moist and has a different texture than traditional flour cakes.
Top Review by KatMcC
This was ok with frosting, but since I like to eat cake without frosting, it definitly needed sugar in the cake. If you don't mind the frosting, then you will probably like this cake.
- 1 cup canned chick-peas, drained, rinsed, and loose skins discarded
- 2 eggs
- 4 pitted dates
- 1⁄4 teaspoon baking powder
- 1⁄2 teaspoon vanilla
- 3 tablespoons unsweetened cocoa powder